CRANBERRY SOUR CREAM MUFFINS

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Cranberry Sour Cream Muffins image

This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don't find it needs any addition flavoring.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, Slightly Beaten
3/4 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups raw cranberries, Chopped or whole, your preference
1/2 cup sugar

Steps:

  • Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
  • Combine egg, sour cream, milk and oil in small bowl; blend well.
  • Add all at once to dry ingredients, stirring just enough to moisten.
  • Combine cranberries and 1/2 cup sugar; stir into batter.
  • Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
  • Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
  • Good hot or cold with butter, easy to reheat in micro.

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